Honey-Sriracha Ham
Recipe - ShopRite Wines & Spirits of Englewood
Honey-Sriracha Ham
Prep Time15 Minutes
Servings24
Cook Time60 Minutes
Ingredients
1 (9- to 10-pound) smoked bone-in ham shank half
2 1/2 cups apple cider, divided
8 fresh thyme sprigs plus additional for garnish (optional)
4 cinnamon sticks
3 garlic cloves, smashed
1/4 cup calorie-free brown sugar sweetener such as Truvia® Sweet Complete
1/4 cup honey
1/4 cup sriracha
Directions
- Preheat oven to 325°. Place ham, cut side down, on rack in large roasting pan; let stand at room temperature 30 minutes. Add 2 cups cider, thyme sprigs, cinnamon sticks and garlic cloves to pan; loosely cover ham with foil and bake 1 hour or until internal temperature reaches 90°.
- In small bowl, whisk sweetener, honey, sriracha and remaining 1/2 cup cider. Makes about 1 1/4 cups glaze.
- Remove ham from oven; brush with some glaze. Bake ham, uncovered, 45 minutes or until internal temperature reaches 130°, brushing with glaze every 15 minutes. Loosely cover ham with foil; let stand 15 minutes before serving. (Internal temperature will rise to 140° upon standing).
- Remove thyme sprigs, cinnamon sticks and garlic from pan, and discard; whisk any remaining glaze into pan with drippings. Strain glaze mixture through fine-mesh strainer into small saucepan; cook over medium heat 15 minutes or until slightly thickened, stirring occasionally. Makes about 1 1/2 cups sauce.
- Carve ham; serve with sauce garnished with thyme sprigs, if desired.
15 minutes
Prep Time
60 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
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Directions
- Preheat oven to 325°. Place ham, cut side down, on rack in large roasting pan; let stand at room temperature 30 minutes. Add 2 cups cider, thyme sprigs, cinnamon sticks and garlic cloves to pan; loosely cover ham with foil and bake 1 hour or until internal temperature reaches 90°.
- In small bowl, whisk sweetener, honey, sriracha and remaining 1/2 cup cider. Makes about 1 1/4 cups glaze.
- Remove ham from oven; brush with some glaze. Bake ham, uncovered, 45 minutes or until internal temperature reaches 130°, brushing with glaze every 15 minutes. Loosely cover ham with foil; let stand 15 minutes before serving. (Internal temperature will rise to 140° upon standing).
- Remove thyme sprigs, cinnamon sticks and garlic from pan, and discard; whisk any remaining glaze into pan with drippings. Strain glaze mixture through fine-mesh strainer into small saucepan; cook over medium heat 15 minutes or until slightly thickened, stirring occasionally. Makes about 1 1/2 cups sauce.
- Carve ham; serve with sauce garnished with thyme sprigs, if desired.